Cook the Vegetables: Warm the olive oil in a big saucepan over medium heat. Saute the chopped onion for another three to four minutes, or until it begins to soften. Sauté the carrots, celery, and minced garlic for another three minutes, or until the veggies begin to soften.
Stir in the shredded chicken and chicken broth, then pour in the chicken stock. Slightly boil the soup.
Add the cream cheese and turn the heat down to low. When the cream cheese cubes melt, add them to the broth and mix until combined.
Finish with Cheese and Seasonings: Add salt, pepper, dill, parsley, and cheddar cheese. Stir to combine. After the cheese has melted, stir it in well.
Add the egg noodles and simmer, stirring occasionally, for 7 to 10 minutes, or until soft.
Chopped Turkey Bacon: Warm the crumbled bacon and stir it into the mixture.
Hot soup is best served by ladling it into bowls and topping each with a sprinkle of fresh parsley.
Ready in 40 minutes | 4 servings
